Shepherd’s Pie
Submitted by: PHOEBE WELSH
Their Food Story:
Years ago, my husband and I and our 3 young children packed our backpacks and traveled to Europe for 3 weeks. We flew first to London, then boarded a train to the town of Ely, where we were greeted by longtime friends of my husband’s family. It was raining and we were weary. And upon arrival in their warm and cozy home, we all fell sound asleep.
We woke up that evening in time for dinner and sat down to one of the most satisfying and sumptuous meals of my memory. This Shepherd’s Pie was the centerpiece of our dinner that night. And in the years since our trip, it is still one of the most requested dishes in our family.
Shepherd’s Pie
Serves 6-8
Ingredients:
3 large potatoes, diced
1 lb. ground veal
1 lb. ground lamb
2 medium onions, chopped
2 carrots, chopped
2 stalks celery, chopped
2 t. dried basil
1 t. dried oregano
1 t. dried thyme
2 T. flour
2 cups beef broth
Salt and pepper
1 bag of frozen peas, defrosted
1/4 cup of Parmesan cheese
Instructions:
Preheat oven to 400 degrees. Lightly butter a 9 x 12 baking dish and begin heating a pot of water for the potatoes.
Heat a little butter or olive oil in a large skillet. Add the lamb and veal and cook over medium heat, breaking up the meat as it browns. Drain meat and set aside.
In the same pan, add butter or olive oil as needed. Then cook the onions, carrots and celery over medium heat. While the vegetables are cooking, add the basil, oregano and thyme. Cook until the onions are translucent.
Add the meat back into the vegetable mixture and then add the flour. Mix until the flour is incorporated into the meat/vegetable mixture.
Add the beef broth and let the mixture cook for another 5-7 minutes until the sauce begins to thicken. Add salt and pepper to taste. Meanwhile, prepare and boil the diced potatoes.
While the potatoes are boiling, prepare the peas, following package directions for cooking.
When the potatoes are cooked through, drain the water and mash the potatoes, adding salt and pepper to taste. Milk and/or butter can also be added, depending on your preference for texture and taste.
Pour the meat/vegetable mixture in the 9 x 12 baking dish, evenly covering the bottom of the dish. Add the mashed potatoes in dollops on top of the meat and spread evenly, leaving an inch or so around the edges for the green peas.
Spoon the peas around the edges of the dish and sprinkle the top with Parmesan cheese.
Cook for 20-30 minutes or until the top is beginning to brown.
Let the dish cool for a few minutes before serving. Enjoy!